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Butternut Squash Ravioli Sauce

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A rich, creamy sauce perfect for pairing with butternut squash ravioli, combining savory, sweet, and slightly nutty flavors to complement the pasta filling.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1/2 cup heavy cream
  • 1/4 cup vegetable broth
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1 tablespoon fresh sage, chopped (optional)
  • 1 tablespoon maple syrup (optional, for a touch of sweetness)

Instructions

  1. In a skillet over medium heat, melt the butter with olive oil.
  2. Add the minced garlic and shallot; sauté until soft and fragrant, about 2-3 minutes.
  3. Pour in the heavy cream and vegetable broth, stirring to combine.
  4. Simmer the sauce for 4-5 minutes until slightly thickened.
  5. Stir in the grated Parmesan cheese and nutmeg.
  6. Season with salt and black pepper to taste.
  7. Add chopped sage and maple syrup if using, and stir to combine.
  8. Let the sauce simmer for another 2 minutes, then serve over cooked butternut squash ravioli.

Notes

  • For a nuttier flavor, brown the butter before adding garlic and shallot.
  • Use fresh sage for an earthy depth of flavor.
  • Can substitute half-and-half for heavy cream for a lighter sauce.

Nutrition

Find it online: https://ukfinda.com/butternut-squash-ravioli-sauce/